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Archive for the ‘Cakes’ Category

So what is a stone fruit? Apricots, cherries, nectarines, peaches and plums are five of the most common stone fruits. These tasty fruits get their names from the stone or pit that rests in their centers. Stone fruits are bountiful during the summer months, but can be purchased any time of year if your local market wants to pay and charge you the higher price to import them. Either way, when buying these types of fruit, look for ones that are ripe. A stone fruit is ripe when the flesh is tender to the touch and the smell makes your mouth water! If you don’t want to eat them right away, buying them hard and letting them ripen at room temperature might be a better option.

Here is some helpful information on the five most common stone fruits:

Apricots

The best apricots are plump and golden-orange in color, with flesh that yields slightly when touched with your finger. You can peel apricots by putting them in boiling water for 30 seconds and peeling them with a sharp knife under cold running water. Eat this fruit fresh or in desserts. Apricots have 52 calories per 3 medium fruits, 11.8 grams of carbohydrates and 2.6 grams of fiber.

Cherries

Cherries are one of Mother Nature’s most yummy fruits. Unfortunately, the cherry season only runs for three months during the summer—June through August, so you should enjoy them while you can. When purchasing cherries the colors should be bright red, yellow with a hint of red, reddish-brown or black, depending on the type you are buying. Cherries go bad quickly so plan on buying only what you can eat in two or three day’s time. One cup of cherries has 90 calories, 19 grams of carbohydrates and 3 grams of fiber.

Nectarines

Nectarines are often mistaken for peaches because of the cross pollination that has gone on over the years, but the nectarine is a unique fruit in its own right. Because of cross pollination, nectarines are no longer white or pale yellow, but golden-red in color. The flesh of a nectarine is not as firm or as juicy as a peach. You can buy nectarines at their peak from late spring to early fall. One medium nectarine has 67 calories, 16 grams of carbohydrates and 1.8 grams of fiber.

Peaches

The majority of peaches sold fresh in super markets are the freestone One reason they are so popular is because they are easier to eat due to the fact that the flesh separates itself from the stone effortlessly. Another reason they are so popular is because they are sweet and juicy. Peaches can be purchased from mid-spring to mid-fall. Look for peaches that have a distinct crease with no green tint in the coloring. You know a peach is ripe by the smell. Never buy a peach that is rock hard because it will probably never ripen to the point that it can be eaten. One small peach has 37 calories, 9.7 grams of carbohydrates and 1.8 grams of fiber.

Plums

Did you know that there are over 200 varieties of plums? The skin tones range from purple, black, red, blue, yellow and green. The flesh of a plum can be orange, red, green or yellow. When you chose a plum make sure the coloring is deep and bright. A ripe plum will be tender to the touch and slightly soft. Plums come with a protective covering so be sure to wash them before eating. Two medium plums contain 72 calories, 17.2 grams of carbohydrates and 2.5 grams of fiber.

Now that you know a little more about stone fruits, why don’t you try them out in a recipe or two? Here is a wonderful cake recipe that uses fresh ripe peaches. Enjoy!

Peach Cake

Ingredients

2 1/2 cups of unbleached flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of margarine (softened)
1 cup of sugar
1 1/2 cups of soymilk
1 teaspoon of vanilla
3/4 cup of sugar
2 teaspoons of cinnamon
5 large peaches (peeled and neatly sliced)
2 tablespoons of margarine (melted)

Instructions

1. Preheat the oven to 350 degrees.

2. Spray a jelly roll pan measuring 15″ x 10″ with cooking spray. If you prefer a thicker cake, you can use a 13 x 9 pan.

3. Mix together the flour, baking powder, and salt.

4. Add the softened margarine, cup of sugar, soymilk, and vanilla.

5. Use an electric mixer at low speed to mix.

6. Spread the mixture into the jelly roll pan.

7. Mix together the 3/4 cup of sugar and the cinnamon.

8. Sprinkle 1/2 of this mixture over the cake batter in pan.

9. On top of this, layer the peach slices in even rows – lengthwise.

10. Next, sprinkle with remaining sugar/cinnamon mixture.

11. Drizzle the two tablespoons of melted margarine over this.

12. Bake for 30 – 35 minutes, until the cake rising through the peaches and has turned golden brown.

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Zucchini, Zucchini…I think I planted too much of it…again!  Last year we ate Zucchini bread until we were sick of it, but I still planted more.

So this year in addition to the “normal” recipes of frying, grilling, baking (especially good if you use it like you would Eggplant Parmesan, but that is another recipe),  or just slicing and putting it into a salad, I decided I would try something new.  Since my love of food includes all things chocolate I decided to try this recipe.  I have only one thing to say..it is a hit!

Cooking.com

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Amy West Kraska says:

DEATH BY CHOCOLATE CAKE

1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 pt. jar butterscotch or caramel ice cream topping
1 (12 oz.) container Cool Whip
3 Heath candy bars, crushed

Bake cake as directed on box in a 9″x13″ pan. Punch holes in hot cake with a fork. Mix together, the ice cream topping and Eagle Brand milk. Pour over the cake. Let cool. Cover with Cool Whip and crushed Heath bars. Keep refrigerated.

Awesome cake….loved every bite!

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I am in the mood for Chocolate.  Every woman’s favorite “medicine” for what ails ya!

Ingredients

* 3/4  cup butter
* 6  ounces semisweet chocolate pieces (1 cup)
* 1  recipe Praline Sauce (see below)
* 3  eggs
* 3  egg yolks
* 1/3  cup sugar
* 1 1/2  teaspoons vanilla
* 1/3  cup all-purpose flour
* 3  tablespoons unsweetened cocoa powder
* 1/3  cup pecan halves, toasted

Directions

1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.

2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.

3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.

4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.

5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.

Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

Better Homes and Garden

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